Soujookh

Soujookh Recipe - A Flavorful Dish from Armenia with Ground Chuck and Aromatic Spices

Region / culture: Armenia | Preparation time: 24 hours | Cooking time: 3 weeks | Servings: 10

Introduction

Soujookh is a traditional Middle Eastern dried meat recipe that is packed with flavor and spices. It is a popular snack or appetizer that is perfect for serving at gatherings or parties.

History

The recipe for Soujookh has been passed down through generations in Middle Eastern families. It is a method of preserving meat that dates back centuries, allowing people to enjoy meat even when fresh meat was not readily available.

Ingredients

10 lb (4.54 kg) of lean ground chuck or undercut
0.33 cup of salt
1.5 oz (43 g) of curry powder
1.5 oz (43 g) of cloves
1.5 oz (43 g) of cumin
0.33 cup of black pepper
2 tsp of cinnamon
0.25 cup of allspice
0.38 oz (11 g) of paprika
2 cloves of garlic, crushed

How to prepare

Mix all spices and sprinkle them over the meat.
Knead the mixture until it is well blended.
Refrigerate the mixture overnight.
Mix the mixture again and add more spices according to taste.
Refrigerate the mixture overnight once again.
Prepare two cloth bags measuring 10x14 inches.
Divide the meat in half and fill the bags with the meat.
Take two sticks, each about 12 inches long, and place one stick at the open end of each bag.
Wrap the cloth around each stick firmly and sew it in place, leaving the ends of the sticks exposed.
Using a rolling pin, spread the meat inside the bag to fill all corners and eliminate air spaces.
Attach some string loops to the extended ends of the sticks and hang the bags out to dry in cold, dry, sunny weather.
Bring the bags indoors at sundown and refrigerate them overnight.
Repeat this process for 2 weeks, then cut away the bags from the meat and cut the partially dried meat into quarters.
Thread a string through each piece of meat and hang them out to dry uncovered for one more week, refrigerating them at night.
When the meat is done drying, wrap each piece in aluminum foil and refrigerate or freeze them. Use as needed.
Note: Casings may be used instead of cloth bags.

Variations

Add red pepper flakes for a spicy kick.
Use different spices such as coriander, nutmeg, or turmeric for a unique flavor profile.
Experiment with different types of meat such as lamb or turkey.

Cooking Tips & Tricks

Make sure to knead the meat mixture well to ensure that the spices are evenly distributed.

- Refrigerating the meat mixture overnight allows the flavors to meld together.

- Hanging the meat out to dry in cold, dry, sunny weather helps to preserve the meat and intensify the flavors.

- Using cloth bags or casings helps to shape the meat and allow it to dry properly.

Serving Suggestions

Serve Soujookh as a snack or appetizer with pita bread, olives, and pickles. It can also be enjoyed with a side of hummus or tzatziki sauce.

Cooking Techniques

The key cooking technique for Soujookh is drying the meat in cloth bags or casings. This process helps to preserve the meat and intensify the flavors.

Ingredient Substitutions

If you cannot find lean ground chuck or undercut, you can use ground beef or lamb as a substitute. You can also adjust the spices to suit your taste preferences.

Make Ahead Tips

Soujookh can be made ahead of time and stored in the refrigerator or freezer until ready to use. Simply thaw and enjoy as needed.

Presentation Ideas

Serve Soujookh on a platter with fresh herbs and lemon wedges for a beautiful presentation. You can also arrange the dried meat slices on a charcuterie board for a stunning display.

Pairing Recommendations

Soujookh pairs well with a variety of accompaniments such as cheese, crackers, and fresh fruit. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store Soujookh in the refrigerator or freezer in aluminum foil to maintain freshness. To reheat, simply warm the slices in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Soujookh contains approximately 200 calories, making it a calorie-dense snack.

Carbohydrates

Soujookh is a low-carb recipe, making it a great option for those following a low-carb or keto diet.

Fats

Soujookh is a high-fat recipe due to the use of lean ground chuck or undercut. However, the fats in this recipe are healthy fats from the meat.

Proteins

Soujookh is a high-protein recipe, making it a satisfying and filling snack or appetizer.

Vitamins and minerals

Soujookh is a good source of iron, zinc, and B vitamins from the meat and spices used in the recipe.

Alergens

This recipe contains garlic, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, Soujookh is a nutrient-dense snack that is high in protein and low in carbohydrates. It is a flavorful and satisfying option for those looking for a healthy snack or appetizer.

Summary

Soujookh is a delicious and flavorful Middle Eastern dried meat recipe that is perfect for snacking or serving at gatherings. With a blend of spices and lean meat, this recipe is a nutritious and satisfying option for any occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Soujookh. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. She was bustling about, preparing a feast for her family, and the aroma of spices and herbs filled the air.

As I watched her work, I couldn't help but feel a pang of jealousy. Maria was a natural in the kitchen, effortlessly whipping up delicious meals with a flick of her wrist. I, on the other hand, struggled to follow even the simplest of recipes.

Seeing my longing gaze, Maria smiled knowingly and beckoned me over to her side. "Come, my dear friend," she said, "I have a special recipe to share with you today. It's an old family recipe for Soujookh, a traditional Armenian sausage. You'll love it, I promise."

My heart skipped a beat with excitement. I had always been curious about Armenian cuisine, and the thought of learning a new recipe from Maria was thrilling. I eagerly pulled up a chair and watched as she gathered the ingredients for the dish.

The first step was to prepare the meat mixture. Maria explained that Soujookh was typically made with a combination of ground beef and lamb, seasoned with a blend of spices that included garlic, cumin, and paprika. As she mixed the ingredients together, her hands moved with a grace and precision that I could only envy.

Next, Maria showed me how to shape the meat mixture into long, thin sausages. She deftly wrapped the seasoned meat around skewers, forming them into a spiral shape that would give the Soujookh its distinctive look. I tried to mimic her movements, but my sausages came out lopsided and misshapen.

Maria chuckled at my attempts and gently corrected my technique. "Cooking is an art, my dear," she said, "and like any art form, it takes practice and patience. Don't be discouraged if you don't get it right the first time. The important thing is to keep trying."

With Maria's encouragement, I persevered, shaping the meat mixture into sausages until I finally got the hang of it. Once the sausages were ready, Maria showed me how to grill them over an open flame, turning them carefully to ensure that they cooked evenly on all sides.

As the Soujookh sizzled and crackled on the grill, filling the kitchen with a tantalizing aroma, Maria regaled me with stories of her grandmother, who had taught her the recipe many years ago. She spoke fondly of the hours they had spent together in the kitchen, bonding over their shared love of cooking and passing down family traditions from one generation to the next.

Listening to Maria's stories, I felt a deep sense of connection to her and to the generations of women who had come before us. I realized that cooking was more than just a practical skill – it was a way to honor our heritage, to preserve our culture, and to create lasting memories with loved ones.

When the Soujookh was finally ready, Maria and I sat down to enjoy the fruits of our labor. The sausages were juicy and flavorful, with a perfect balance of spices and seasonings. I savored each bite, feeling a sense of pride and accomplishment at having mastered a new recipe with Maria's guidance.

As we ate, Maria leaned over and whispered in my ear, "Remember, my dear friend, the secret ingredient in every dish is love. When you cook with love and passion, your food will always taste delicious."

I nodded, knowing that her words were true. From that day on, I approached cooking with a renewed sense of purpose and joy, channeling the wisdom and guidance of my dear friend Maria and all the women who had come before me. And every time I make Soujookh, I remember that warm summer day in Maria's kitchen, where I learned not just a recipe, but a lesson in love, tradition, and the power of sharing food with those we hold dear.